Shrimp Enchiladas

I love shrimp! These are light and oh, so yummy! Adapted from Annie's Eats

1 lb. raw shrimp, peeled and de veined
2 tsp. olive oil, divided
1 red pepper, diced
3/4 cup onion, diced
1/4 tsp. oregano
1/4 tsp. salt
dash cayenne
dash garlic powder
2 tsp. flour
6 T. fat free half and half (or cream, or milk-I also think chicken broth would work here)
1/4 cup light sour cream
1 cup tomatoes, seeded and diced
3/4 cup cheeses (1/2 shredded parmesan, 1/2 mozzarella/monterey jack/pepper jack)
8-10 tortillas (I like whole wheat, Dad likes flour)

Preheat oven to 350. In large skillet over medium heat, add 1 tsp. of the olive oil and saute the shrimp until just pink and opaque. Do not over cook. Remove from heat. Set aside. When cool enough to handle, cut in bite size pieces, if desired.

Meanwhile, add 1 tsp. oil to pan and saute chopped peppers and onions for about 5 minutes, or until tender. Add spices and flour and stir until fragrant-about another minute more (flour will brown a little and give a nice toasted flavor). Gradually add in half and half (or cream or milk or broth) and stir until slightly thickened. Remove from heat and add sour cream, cheese and tomatoes. Return shrimp to the pan, and stir until cheese is melted and everything is blended nicely.

Put 1/3 cup mixture inside tortilla shell and roll it up. Put seam side down in 9x13 that has been sprayed with cooking spray. Spray tops of assembled enchiladas lightly with cooking spray and bake for 30-35 minutes or until golden brown. Let sit 5-10 minutes before serving.

Serves 6-8.

Fit Fettuccine Alfredo with Shrimp

I made this today for lunch and it was a hit! Not quite the same as the full fat version, but the nutrition information is pretty impressive: 366 calories, 8.2 g fat, 39 g protein, 30.8 g carb and 4.6 g fiber.

8 oz. whole wheat fettuccine
1 lb. raw shrimp, peeled and de-veined or 2 chicken breasts
2 tsp. butter
3 cloves garlic
2 tsp. cornstarch
2 grates of nutmeg or dash of powdered nutmeg
3/4 cup chicken broth
3 1/2 T.shredded parmesan
1/2 cup 2% Greek Yogurt
salt and pepper to taste
1/4-1/2 tsp. parsley

Boil fettuccine noodles until 2 minutes before al dente. Add shrimp and cook until they curl up and turn pink. Drain noodles.

Meanwhile melt butter in a skillet. Add garlic and saute until fragrant, about 2 minutes. Mix cornstarch with nutmeg and whisk in chicken broth until smooth. Add chicken broth mixture to garlic/butter and stir constantly until it boils and thickens. Add 1/4 cup cheese and stir until melted. Remove from heat and add Greek Yogurt. Stir in until well blended. (Can warm over burner, but do not boil.) Toss noodles and shrimp with sauce. Add salt and pepper to taste. Serve topped with extra cheese and some parsley.
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Serves 4. Picture and recipe from Mimi's Fit Foods.

6 pts